Alaşalvar, C., Tree Nuts: Natural Antioxidants and Phytochemicals, VII Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2010.
Çağıltay, F., Erkan, N., Tosun, D., Selçuk, A., Chemical Composition of Common Garden Snail (Helix Aspersa) From Turkey, 5th Central European Congress on Food, Slovakya, 2010.
Selçuk, A., Özden, Ö., A Rapid Method of 4-Hexylresorcinol with HPLC in Shrimps, 5th Central European Congress on Food, Slovakya, 2010.
Çağıltay, F., Erkan, N., Tosun, D., Selçuk, A. Nutritional Quality of Frog (Rana Ridibunda) Caught from Turkey, 19th International Congress of Nutrition, Thailand, 2010.
Erkan, N., Selçuk, A., Özden, Ö., Amino Acid and Vitamin Loss of Cooked Horse Mackerel, 19th International Congress of Nutrition, Thailand, 2010.
Alaşalvar, C., Natural Antioxidants and Phytochemicals in Tree Nuts, Institute of Food Technologists (IFT), Şikago, 2010.
Heperkan, D., Karbancıoğlu Güler, F., Oktay, H. İ., The Role of Natural Mycoflora on Assessment of Mycotoxin Production in Dried Figs, VI Latin American Congress of Mycotoxicology & II. International Symposium on Algal and Fungal Toxins for Industry, Yucatan, Mexico, 2010.
Oktay, H. İ., Karbancıoğlu-Güler, F.; Daşkaya, C.; Heperkan, D., Contamination of Listeria monocytogenes in Turkish Cheese and Their Health Effects, Health Bridges Across The Bosphorus 3 (HBAB 3), Essen, Germany, 2010.
Oktay, H. İ., Heperkan, D., In Vitro Assesment of the BNP Producing Potential of Aspergillus Section Flavi in Addition to AFs and CPA, 22nd international ICFMH Symposium Food Micro 2010, Kopenhag, Danimarka, 2010.
Oktay, H. İ., Heperkan, D., Influence of Different Time and Temperature on Production of Aflatoxin and Cyclopiazonic Acid by Isolates of A. Section Flavi on Dried Figs, 22nd international ICFMH Symposium Food Micro 2010, Kopenhag, Danimarka, 2010.
Oktay, H. İ., Heperkan, D., Contaminating microbial flora in commercially available baked potato cheese and butter used as ingredients in Istanbul, 1st International Congress on Food Technology, Antalya, Türkiye, 2010.
Pembeci Kodolbaş, Gıda İşletmelerinde Hijyen, AMPD Eğitim Salonu, 2010.
Selçuk, A., Bestimmung Des 4-Hexylresorcinol Akkumulation in Garnelen, 51. Arbeitstagung Des Arbeitsgebietes Lebensmittelhygiene Der DVG Kongresi, Garmisch-Partenkirchen/Almanya, 2010.
Alaşalvar, C., Phytochemicals and Antioxidant Actions of Nuts, 2010 international Congress on Functional Foods and Nutraceuticals, Bali, 2010.
Özer, H., Oktay, İ., Mycotoxin Issiues in Turkey, the 2nd international MONIQA Conference, Krakow, 2010.
Saklar Ayyıldız, S., Polimerik Antimikrobiyal Ambalaj Malzemelerinin Hazırlanması ve Karakterizasyonu, 9. Ulusal Kimya Mühendisliği Kongresi, Ankara, 2010.
Saklar Ayyıldız, S., Doğan, C., Özdemir, İ.,Semizer, H., Sancı, R., Safetechnopack, Week of innovative Regions in Europe, Granada-İspanya, 2010.
Saklar Ayyıldız, S., Ağel, H., Semizer, H., Development of Active Packaging Material Containing Natural Antimicrobial Agent, 4th Shelf Life international Meeting, Zaragoza, 2010.
Özdemir, İ., Karadeniz, B., Bahar, B., Conservation of Quality by Led Illumination in Refrigerators: Studies on tomato, Cucumber and Brussel Sprouts, 4th Shelf Life international Meeting, Zaragoza, 2010.
Saklar Ayyıldız, S., Ertaş, E., Özdemir, İ., Bahar, M., Karadeniz, B., Effects of Storage Conditions and Different Packaging Materials on the Quality and Shelf Life of Turkish, 17th IAPRI World Packaging Conference, Tianjin/Çin, 2010.
Doğan, C., Saklar Ayyıldız, S., Sancı, R., R., Özdemir, İ., Semizer, H., Yalçınkaya, V., Kurtoğlu, Y., Food Contact Materials and Chemical Migration, 17th IAPRI World Packaging Conference, Tianjin/Çin, 2010.
Doğan, C., Gıda ile Temas Eden Malzemeler ve Gıda Güvenliği, 3rd Brokerage Event on New Packaging Technologies and Food Safety, İstanbul, 2010.
Özdemir, İ., TÜBİTAK Marmara Araştırma Merkezi Gıda Enstitüsü ve Safetechnopack Tanıtım Sunuşu, 3rd Brokerage Event on New Packaging Technologies and Food Safety, İstanbul, 2010.
Bakan, A., Ekşi, A., Changes of Antioxidant Capacity of Fruit Juices During the Storage, IFU 2010 World Fruit Juice Congress (IFU 2010 Dünya Meyve Suyu Kongresi), İstanbul, 2010.
Bekiroğlu, S., Hydroxy Protons in Structural Analysis of Carbohydrates by NMR Spectroscopy, 3rd International Symposium on Organic Chemistry/NMR in Life Sciences, Sofia/Bulgaria, 2010.
Özay, G., Özer, H., Current Situation on the Occurrence of Mycotoxins and Toxigenic Fungi in Turkey, Mycored Symposium - Mycotoxicological Risks in Mediterranean Countries: Economic Impact, Prevention, Management And Control, Egypt, 2010
Özer, H., Oktay, H.İ., Kodolbaş, C.P., Mycotoxins and Toxigenic Fungi in Grape-Wine Chain in Turkey: 2009-2010 Year Studies, Mycored Symposium - Mycotoxicological Risks in Mediterranean Countries: Economic Impact, Prevention, Management and Control, Egypt, 2010
Doğan, C., Gıda Ambalajında Etkileşimler, Anadolu Cam, İstanbul, 2010.
Amoutzopoulos, B., Löker, G., Akkus, S., Yaman, M., The Implementation Of Quality System On Turkish Food Composition Database, 2010 Effost Annual Conference, Effost, Ifsti, Elsevier, Dublin/ Ireland, 2010.
2009
Özdemir, İ., Doğan, C., Saklar Ayyıldız, S., Semizer, H., The Strategic Orientation Round: the Case of Marmara, 3rd Food Cluster Meeting, Mersin, 2009.
Topal, B., Ertaş E., A Rapid Method for Identification of Olive Oil ABD Hazelnut Oil Authenticity, 3. Uluslararası Gıda ve Beslenme Kongresi, Antalya, 2009.
Borcaklı, M., Öztürk, T., Physical, Chemical, Microbial Characterisation and Shelflife of Cereal Based Fermented Beverage; Boza, 3. Uluslararası Gıda ve Beslenme Kongresi, Antalya, 2009.
Borcaklı, M., UV Treatments for Preservation and Shelf-Life Extension of Three Traditional Fermented Beverages From Eastern European Countries, 3. Uluslararası Gıda ve Beslenme Kongresi, Antalya, 2009.
Öztürk, T., Borcaklı, M., Antimicrobial Activity Assessment of Lactic Acid Bacteria By Bioscreen C System ® in Turkey's Most Consumed Traditional Beverage, Safe Consortium international Congress, Girona, 2009.
Özdemir, İ., Saklar Ayyıldız, S., Doğan, C., Semizer, H., Sancı, R., The Saftechnopack Project, 3. Uluslararası Gıda ve Beslenme Kongresi, Antalya, 2009.
Alaşalvar, C., Hazelnut and Hazelnut Oil in Health Promotion, 3. Uluslararası Gıda Kongresi, Antalya, 2009.
Bahar, M. B., Ölmez, H., Assessment of Chlorine Replacement Strategies for Fresh Cut Lettice-A Case Study for Low-input Processing, 3. Uluslararası Gıda Kongresi, Antalya, 2009.
Açkurt, F., Löker, A., Amoutzopoulos, B., Alaşalvar, C., Health Aspects of Turkish Apricot, 3. Uluslararası Gıda Kongresi, Antalya, 2009.
Özay, G., Bautrif, Nuts and Dried Fruits: Safety, Nutrition and Quality, INC Congress, Monaco, 2009.
Özdemir, İ., Sahteciliğe Karşı Kullanılan Yeni Ambalaj Teknolojileri ve RFİD Uygulamaları, ISO Teknotrend- Ambalaj Teknolojilerinde Yeni Gelişmeler, İstanbul, 2009.
Özdemir, İ., Özkoç, S., Batur, A., Health-Value-Added Affordable and Accessible Foods for Combating Nutritional Poverty (Nutraverty), FP7 KBBE Brokerage Event 2010, Lizbon, 2009.
Amoutzopoulos, B., Löker, G.,. Özkoç, S.Ö, Ertaş, E., Özer, H., Nutritional Evaluation of Hazelnuts Growing in Turkey, 3rd International Eurofir Congress, European Food Composition Data for Better Diet, Nutrition and Food Quality, Austria, 2009.
Özkoç, S.Ö., Löker, G., Amoutzopoulos, B., Ertaş, E., Topal, B., Özer, H., Compositional Analysis of Commercialized Breads Manufactured in Turkey, 3rd International Eurofir Congress, European Food Composition Data for Better Diet, Nutrition and Food Quality, Austria, 2009.
Özkoç, S.Ö., Löker, G., Amoutzopoulos, B., Ertaş, E., Topal, B., Özer, H., Compositional Analysis of Commercialized Breads Manufactured in Turkey, 3rd International Eurofir Congress, European Food Composition Data for Better Diet, Nutrition and Food Quality, Austria, 2009.
Öztürk, T., Borcaklı, M. Traditional White Pickled Cheese Made of Raw Milk, Raw Cheese Workshop, Second SAFE Consortium International Congress on Food Safety. Girona, 27 -29 April 2009.
Doğan, C., Gıda ile temas eden malzemelerden gıdalara geçen maddeler ve tayin teknikleri, ISO Teknotrend- Ambalaj Teknolojilerinde Yeni Gelişmeler, İstanbul, 2009.
Özkoç, S., Biringen Löker, G., Amoutzopoulos, B., Ertaş, E., Topal, B., Özer, H., Compositional Analyses of Commercialized Breads Manufactured In Turkey 3rd International Eurofir Congress. Vienna, 2009.
Amoutzopoulos, B., Biringen Löker, G., Özkoç, S., Ertaş, E., Özer, H., Nutritional Evaluation of Hazelnuts Growing In Turkey. 3rd International Eurofir Congress. Vienna, 2009.
Biringen Löker, G., Amoutzopoulos, B., Özkoç, S., Panel: Turkish Food Composition Data Base. 2nd International Foods Symposium Van, 2009.
Biringen Löker, G., Amoutzopoulos, B. Akkus, S., Yaman, M, Ulusal Gıda Kompozisyonunun Belirlenmesi ve Sürekli-Yaygın Paylaşım Sisteminin Oluşturulması, Tarım ve Köyişleri Bakanlığı Program Değerlendirme Toplantısı, Antalya, 2009.
Öncü, N.A, Risk Management in a Ready-to eat meal factory, SAFOODNET Risk Management by hygienic design and efficient sanitation programs 3rd Open Seminar, Taliin, Estonia, 2009.
2008
Özay, G., Food industry in Turkey, New Technologies in Food and Textile Sectors, Ankara, 2008.
Özay, G., Food industry and Recent Developments in Europe, New Technologies in Food and Textile Sectors, Ankara, 2008.
Özkoç, S., the Effects of Gums on Micro- and Macro-Structure of Breads Baked in Different Ovens, ICC Bosphorus 2008, İstanbul, 2008.
Özkoç, S., the Effect of Gum Addition on Starch Retrogradation of Breads Baked in Different Ovens, ICC Bosphorus 2008, İstanbul, 2008.
Löker, A., Amoutzopoulos, B., Ertaş, E., Özer, H., Ağel, H., Bahar, M., Özkoç, S., A Turkish Traditional Meat Dish: İskender Kebap, Hacettepe Üniversitesi 6. Uluslararası Beslenme ve Diyetetik Kongresi, Antalya, 2008.
Löker, A., Amoutzopoulos, B., Ertaş, E., Özer, H., Ağel, H., Bahar, M., Özkoç, S., A Turkish Traditional Desert: Baklava, Hacettepe Üniversitesi 6. Uluslararası Beslenme ve Diyetetik Kongresi, Antalya, 2008.
Pembeci Kodolbaş, C., Determination of Aspergillus Flavus and A. Parasitiucus Species and their Aflatoxin Producing Potential in, IUMS 2008 Istanbul, 12th international Congress of Mycology, İstanbul, 2008.
Amoutzopoulos, B., Löker, A., Özer, H., Ertaş, E., Bakan, A., Özkoç, S., Analytical Methods and Analytical Performance, 3rd EUROFIR Congress Meeting, Prag, 2008.
Bahar, B., Effects of Supercirtical Extraction Parameters on the Yield of Sumach (Rhus Coriaria L.) Extract, 8th international Conference of Food Physicists Physics and Physical Chemistry, Plovdiv, 2008.
Bekiroğlu, S., Q-NMR: Novel internal Standards for Quantification of Chemicals, 9. Uluslararası Gıdada Manyetik Resonans Uygulamaları Konferansı, Reykjavik, 2008.
Özer, H., Mikotoksinler, Yasal Düzenlemeler, Tanı Yöntemleri, Dünyadaki Çaışmalar, Günümüzde ve Gelecekte Mikotoksin Analizleri Semineri, İzmir, 2008.
Kısıkkaya, N. A., Risk Management in Food Processes, Microbial Risk Management i Food Process, Kopenhag, 2008.
Bakan, A., Özer, H., Physicochemical Parameters of Honey Produced in AdıYaman, M. Region, Turkey, MONIQA international Conference, Roma, 2008.
Kaplan, M., Simultaneous Determination of Additives in Soft Drinks Using a High Performance Liquid Chromatography With UV Diode Array Detector, MONIQA international Conference, Roma, 2008.
Özcan, N., Aycan, Ö., Demirel, A., Method Validation of Chloramphenicol in Honey, Milk and Egg By Liquid Chromotography Mass Spectrometry, MONIQA international Conference, Roma, 2008.
Özer, H., Özsoy, Ö., Selçuk, A., Method Validation and Uncertainity Evaluation for the Method of Zearalenone Determination in Cereals, MONIQA international Conference, Roma, 2008.
Seyhan, F., Pembeci Kodolbaş, C., Özer, H., Özay, G., Effect of Furrther Processing on Reduction of Aflatoxin in Hazelnuts, FVO Mission Meeting, Ankara, 2008.
Alaşalvar, C., Phytonutrients of Hazelnut and Hazelnut Oil in Health, international Congress on Functional Foods and Nutraceuticals, Tayvan, 2008.
Saklar Ayyıldız, S., Doğan, C., Özdemir, İ., Sancı, R., Improving the Scientific and Technological Research Capacity of Food institute on Safety and Technology, 4th Food Packaging Scientific Developments Supporting Safety and Quality, Prag, 2008.
Batur, A., international Collaboration on Food Technology R&D for Common Access to the Benefits of "Traditional", "Path to Europe", Astana, 2008.
Benbrook, B., Bonde, B., Leifert, C., Cooper, C., Hajslova, H., Hamm, H., Ölmez, H., H.Lueck, L., Stanley, S., Koepke, Safety of Foods From Organic and Low input Farming Systems, 16th IFOAM Organic World Congress, Modena, 2008.
Löker, A., Amoutzopoulos, B., Ertaş, E., Özer, H., Şatir, G., Ağel, H., Bahar, B., Özkoç, S., A Turkish Traditional Meat Dish: İskender Kebap, 6. Uluslararası Beslenme ve Diyetetik Kongresi, Antalya, 2008.
Amoutzopoulos, B., Löker, A., Ertaş, E., Özer, H., Şatir, G., Ağel, H., Bahar, B., Özkoç, S., A Turkish Traditional Desert: Baklava, 6. Uluslararası Beslenme ve Diyetetik Kongresi, Antalya, 2008.
Amoutzopoulos, B., Löker, A., Özer, H., Ertaş, E., Özkoç, S., Şatir, G., Analytical Methods and Analytical Performance, 3rd EUROFIR Network Meeting Prague, Prag, 2008.
Löker, A., Amoutzopoulos, B., Ertaş, E., Özer, H., Şatir, G., Özkoç, S., Bakan, A., A Turkish Traditional Dried Cereal Food: Tarhana, 3rd EUROFIR Network Meeting Prague, Prag, 2008.
Borcaklı, M., Öztürk, T., 1) Shelflife Extention of Two Fermented Beverages 2) Lab Scale Production By New Starter Cultures Starter Culture Utilization, Proje Yönetim Toplantısı, Prag, 2008.
Bekiroğlu, S., Q-NMR: Novel internal Standards for Quantification of Chemicals, 9th International Conference on the Applications of Magnetic Resonance in Food Science, Reykjavik/Iceland, 2008.
Seyhan, F., Kodolbaş, C.P., Ozer, H., Effect of Further Processing of Hazelnuts on Aflatoxins, 5th World Mycotoxin Forum, Holand, 2008.
Ozer H., Özsoy, Ö.E., Selçuk A., Method Validation and Uncertainty Evaluation for the Method of Zearalenone Determination in Cereals, 1st International Moniqa Congress, increasing trust in rapid analysis for food quality and safety, Italy, 2008.
Borcaklı, M., Öztürk, T., Automated Testing of Antimicrobial Effect of Weissella and Leuconostoc Species Isolated from Boza Against Pathogenes. TNO Beneficial Microbes Conference, Amsterdam, 2008.
Alasalvar, C. Functional lipid characteristics and essential minerals of five native Turkish hazelnut varieties. Institute of Food Technologists Annual Meeting & Food Exposition, New Orleans, USA. 2008.
Morea, M., Fusco, V., Baruzzi, F. Quero, G. M. Cocconcelli, P. S., Borcaklı, M., Cappa, F., Öztürk, T., Characterization of The Microbiota of Three Traditional Fermented Beverages from Eastern European Countries. 21st International Symposium, Food Micro, Aberdeen, 2008.
Çetinkaya, B., Açkurt, F., Biringen Löker, G. Sağlıklı Beslenmede Yeşil Çay. 5th International Nutrition and Dietetics Congress, Hacettepe University, Ankara, 2008.
Öncü, N. A., Risk Management in Dairy Sector, Safoonet Microbial Risk Management, Food Process 2nd Workshop, DTU, Kopenhag, 2008.
2007
Ağel, H., Microbiological Evaluation of Cheese Produced From Pastorized Milk in Producers Which Have HACCP System, 1st SAFOODNET Seminar, Espoo, 2007.
Özay, G., Löker, A., Ulusal Gıda Kompozisyon veri Tabanı Projesi, TKB "Gıda ve Yem" Program Değerlendirme Toplantısı, Antalya, 2007.
Özay, G., National Food Technology Platform – Turkey, 1st Meeting of the National Food Technology Platforms, Roma, 2007.
Özay, G., Seyhan, F., Pembeci Kodolbaş, C., Saklar Ayyıldız, S., Yılmaz, A., Aflatoxins in Turkish Hazelnuts (Corylus Avellana L.):A Comprehensive Study From Orchard to the torage, 12. International IUPAC Symposium on Mycotoxin and Phycotoxins, İstanbul, 2007.
Özçakmak S., Dervişoğlu M., Pembeci, C., Antifungal Effects of Some Essential Oils Against the Growth of Aflatoxigenic A. Flavus Isolated From Hazelnut, 12. International IUPAC Symposium on Mycotoxin and Phycotoxins, İstanbul, 2007.
Özay, G., Avrupa Teknoloji Platformlari ve Gıda Sektörü, Gıda Sektöründe Yeni Eğilimler, İstanbul, 2007.
Alaşalvar, C., Fonksiyonel Gıdalar, Gıda Sektöründe Yeni Eğilimler, İstanbul, 2007.
Özcan, N., Özer, H., Tuncay, F., Löker, A., Evaluation of Amino Acid Composition of Some Feeds Determined by GC FID, EUROFIR 2nd international Congress, Granada, 2007.
Kısıkkaya, N. A., Safe Processing and Packaging of Foods, 1 St Open Seminar' microbial Contaminants & Contamination Routes in Food industry, VTT, 2007.
Özay, G., Seyhan, Prevention of toxigenic Moulds in Grains, Nuts and Dried Foods, Safoodnet 2nd Open Seminar, İstanbul, 2007.
Alaşalvar, C., Shahidi, F., Functional Lipid Characteristics of Turkish Tombul Hazelnut, institute of Food Technologists, Şikago, 2007.
Ölmez, H., Effect of Ozone on Quality of Minimally Process Organic Lettuce, BIOFACH 2007, Nurnberg, 2007.
Ölmez, H., Ozone Treatment of Organically Produced Lettuce, 3rd QLIF Congress on Improv. Sustain. in Organic and Low input Food Prod. System, Stuttgart, 2007.
Ölmez, H., Ozonation as a Decontamination tool in Food Processing to Enhance the Quality and Shelf-Life of Fresh Produce, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Akbas, M., Ölmez, H., Antimicrobial Effect of Organic Acids for E.Coli and L.Monocytogenes inactivations on Iceberg Lettuce, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Ölmez, H., Akbaş, M., the Efficacy of Antimicrobial Washing Solutions on the Microbila Growth and Quality of Fresh-Cut Iceberg, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Ertaş, E., Löker, A., Amoutzopoulos, B., Özkoç, S., İnvestigation and Evaluation of Nutritional Profile of Turkish Margarine and Biscuit Products According, EUROFIR 2nd international Congress, Granada, 2007.
Amoutzopoulos, B., Löker, A., Ertaş, E.,Özer, H., Şatir, G., Ağel, H., Bahar, B., Özkoç, S., A Turkish Traditional Meat Dishes: Iskender Kebap, EUROFIR 2nd International Congress, Granada, Spain 2007.
Amoutzopoulos, B., Löker, A., Özer, H., Ertaş, E.,Şatir, G., Ağel, H., Bahar, B., Özkoç, S., A Turkish Traditional Desert: Baklava, EUROFIR 2nd International Congress, Granada, Spain 2007.
Löker, A., European Food information Resource, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Ağel, H., Tercan, A., Yayık, F., Microbiological Evaluation of Cheese Produced From Pastorized Milk in Producers Which Have HACCP System, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Alaşalvar, C., Functional, Phytochemicals, and Health Aspects of Hazelnut and Hazelnut By-Products, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Saklar Ayyıldız, S., Seylam Küşümler, A., Effects of Different Packaging Materilas on the Shelf Life of Turkish Tardational Sucuk, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Koçer, H., Borcaklı, M., Calibration and Validation Studies for the Enumration of total Viable Counts in Minced Meats By Electrical Impedance and Standard Plate Count Methods, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Şatir, G., Goat Milk in Human Nutrition, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Löker, A., EUROFIR Food information Resource Network-EUROFIR, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Seyhan, F., Quality and Safety Aspects of Hazelnut, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Ertaş, E., Alaşalvar, C., Özer, H., A Rapid HPLC Method for Determination of Sudan Dyes and Red Chilli Pepper, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Ertaş, E., Improving New Specific Methods for Identification of Vegatables Oils Mixture, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Bakan, A., MONIQA, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Kısıkkaya, N. A., Pembeci Kodolbaş, C., the Microbiological Quality of Black and Herbal EA From Turkish Markets, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Bekiroğlu, S., NMR Applications in Food Analyses, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Borcakli, M., Öztürk, T., Improving the Processing of Four Fermented Beverages From Eastern EUROPEAN Countries, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Özer, H., Tercan, A., Yayık, F., Aflatoxin Contamination of Some Types of Species Sold in Turkey between the Years of 2004-2006, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Özer, B., Özer, H., Göksel, D., Aflatoxin Contamination in Various Types of Turkish Delights Produced in Turkey, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Özkoç, S., Acrylamide formation in Breads During Baking in Different Ovens, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Özkoç, S., Effects of Gums on Staling of Breads Baked in Deifferent Oven, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Bahar, B., Determination of Sumach (Rhus Coriaria) Flavour By GC/MS and Sensory Flavour Analysis Techniques, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
Borcaklı, M., Protective cultures and antimicrobial effect, risk assessment of microbial problems and preventive actions. Safoodnet project, 2nd. Open Seminar, İstanbul. 2007.
Öztürk, T., Morea, M., Baruzzi, F. Cocconcelli, P. S., Fontana, C. and Cappa, F. Preliminary Characterization of Ayran and Boza Microflora, Food for Future 2nd International Congress on Food and Nutrition, P103 Poster Presentation, 2007.
Amoutzopoulos, B., Biringen Löker, G., Özer, H., Ertaş, E., Şatir, G., Ağel, E., Bahar, B, Keskin, Ö., Traditional Foods-Turkey, 2nd International Eurofir Congress, Granada-Spain, 2007.
Biringen Löker, G., Açkurt, F., Şatir, G., Agel, E, Evaluation of the Effects of Vitamin and Mineral Fortificated Bread on Some Blood Parameters-1 Children. TC Sağlık Bakanlığı Ana Çocuk Sağlığı ve Aile Planlaması Genel Müdürlüğü, Ulusal Besin Öğesi Yetersizliklerinin Önemi ve Kontrolü Sempozyumu, İstanbul, 2007
Açkurt, F., Biringen Löker, G., Şatir, G., Agel, E, Evaluation of The Effects of Vitamin And Mineral Fortificated Bread On Some Blood Parameters- 2 Adults And Over Weight Dietetic Subjects. TC Sağlık Bakanlığı Ana Çocuk Sağlığı ve Aile Planlaması Genel Müdürlüğü, Ulusal Besin Öğesi Yetersizliklerinin Önemi ve Kontrolü Sempozyumu, İstanbul, 2007.
Kısıkkaya, N. A., Pembeci Kodolbaş, C., the Microbiological Quality of Black and Herbal EA From Turkish Markets, 2. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2007.
2006
Saklar Ayyıldız, S., Seylam Küşümler, A., Sun and Mechanical Drying of Turkish Hazelnuts, 3rd Central European Congress on Food, Sofya, 2006.
Saklar Ayyıldız, S., Gıda Sektöründe Stratejiler, Türkiye Gıda Sektörünün Analizi ve Sorunları Semineri, İstanbul, 2006.
Çetinkaya, B., Löker, A., Yeşil Çayın Sağlıklı Beslenmedeki Yeri, Beslenme ve Diyetetik Kongresi, Ankara, 2006.
Alaşalvar, C., Phytochemicals in Hazelnut and Its By-Products, Second International Congress on Functional Foods and Nutraceuticals, İstanbul, 2006.
Alaşalvar, C., Antioxidant and Anti-Obesity Effects of Hazelnut and Olive Oils Polyphenols, Second international Congress on Functional Foods and Nutraceuticals, İstanbul, 2006.
Alaşalvar, C., Effects of Hazelnut-Enriched Diet on Plasma Cholesterol and Lipoprotein Profiles in Hypercholesterolemic, Second International Congress on Functional Foods and Nutraceuticals, İstanbul, 2006.
Alaşalvar, C., Functional Lipid Characteristics of Tombul Hazelnut (Corylus Avellana L.) Ds, Second international Congress on Functional Foods and Nutraceuticals, İstanbul, 2006.
Alaşalvar, C., Functional Properties of Dates (Phoenix Dactylifera L.) and their By-Products, Second international Congress on Functional Foods and Nutraceuticals, İstanbul, 2006.
Seylam Küşümler, A., Saklar Ayyıldız, S., Modified Atmosphere Packaging of Peeled Garlic Cloves, 3rd Central European Congress on Food, Sofya, 2006.
Alaşalvar, C., Nutraceuticals, Phytochemicals and Health Aspects of Hazelnut and Its By-Products, institute of Food Technologists Annual Meeting, Florida, 2006.
Alaşalvar, C., Tree Nuts: Nutraceutical, Phytochemicals and Health Aspects, institute of Food Technologists Annual Meeting, Florida, 2006.
Alaşalvar, C., Fındıklarda Aflatoksin Oluşumuna Etki Eden Faktörlerin ve Önleyici Tedbirlerin Belirlenmesi, TÜBİTAK Bilim Teknoloji ve Yenilik Projeleri Paylaşım Konferansı 2006, Ankara, 2006.
Alaşalvar, C., Lipid Characteristics and Health Benefits of Hazelnut Oil, AOCS World Conference and Exhibition on Oilseed and vegetable Oil Utilization, Istanbul, 2006.
Ertaş, E., Improving A New Method for Determination of Olive Oil and Hazelnut Oil, World Conference and Exhibition on Oil Seed and vegetable Oil, Istanbul, 2006.
Şatir, G., Kefir: A Probiotic Dairy Beverage Composition and Nutritional Value, IUFOST 13th World Congress, Nantes, 2006.
Keskin, S., Farklı Isıtma Yöntemlerinin Ekmeklerin Gözenek Yapısına Olan Etkileri, Hububat 2006, Gaziantep, 2006.
Koçer, H., Karbon Kaynaklarından Biyobozunur Polyester Üretimi, Araştırma ve İnovasyon Festivali, Istanbul, 2006.
Özay, G., ETP "Food for Life", Avrupa Teknoloji Platformları Konferansı, Ankara, 2006.
Löker, A., Açkurt, F., The Effects of Carrot and Hazelnut Supplementaion on Super Oxide Dismutase (SOD) Activityand Some Lipid Parameters, 10th Karlsruhe Nutrition Congress, Karlsruhe, 2006.
Alaşalvar, C., Functional Lipid Characteristics of Cherry Laurel Seeds, 7th International Congress on Functional and Nutraceuticals, Reno, 2006.
Borcakli, M., Koçer, H., Comprasion of Two Commercial Systems and Classical Methods for the Identification of Turkish Yoghurt Strains, IUFOST, 13.Dünya Gıda Bilim ve Teknolojisi Kongresi, Nantes, 2006.
Löker, A., Ağel, H., Şatir, G., Açkurt, F., Vitamin ve Minerallerce Zenginleştirilmiş Ekmeğin Çocuklar, Yetişkinler ve Zayıflama Diyeti Uygulayan Bireylerde Kan Düzeylerine Etkisinin Değerlendirmesi, TÜBİTAK Bilim Teknoloji ve Yenilik Projeleri Paylaşım Konferansı 2006, Ankara, 2006.
Löker, A., Açkurt, Şatir, G., Ağel, H., Evaluation of the Effects of Vitamin and Mineral fortificated Bread on Some Blood Parameters-1 Children, the Safe Consortium 1st int. Congress on Food Safety: Nutrition and Food Safety:, Budapeşte, 2006.
Açkurt, F., Löker, A., Şatir, G., Ağel, H., Evaluation of the Effects of Vitamin and Mineral fortificated Bread on Some Blood Parameters: 2 Adults and Over Weight Dietetic Subjects., the Safe Consortium 1st int. Congress on Food Safety, Nutrition and Food Safety, Budapeşte, 2006.
Ölmez, H., Chlorine Replacement Strategies for Disinfection of Fresh Cut vegetables, QLIF Workshop Subproject 5, Newcastle, 2006.
Ölmez, H., Effect of Ozonated Water on the Microbiological Quality of Minimally Processed Lettuce, IUFOST 13th World Congress of Food Science & Technology, Nantes, 2006.
Löker, A., European Food information Resource NOE-EUROFIR, V .Uluslarası Beslenme ve Diyetetik Kongresi, Ankara, 2006.
Özer, H., Löker, A., Participant’s Impressions: “Course on the Production and Use of Food Composition Data in Nutrition” and “Postgraduate Course on Soil and Plant Analysis 2nd EUROFIR Network Meeting Nantes, Nantes, 2006.
Özcan, N., Özer, H., Löker, A., A Method Validation and Uncertainty Study: Determination of ß-Carotene in Leafy vegetables, 2nd EUROFIR Network Meeting Nantes, Nantes, 2006.
Özer, H., Tuncay, F., Özcan, N., A Method Validation and Urcertainty Study: Determination of Natamicin in Dairy Products, 2nd Network Meeting in Nantes, Nantes, 2006.
Ertaş, E., Özer, H., Özcan, N., New Bioactive Compounds from Plants of Turkey, 2nd Network Meeting in Nantes, Nantes, 2006.
Bakan, A., Löker, A., Şatir, G., Pomegranate Sour: one of the Turkish Sauce, 2nd Network Meeting in Nantes, Nantes, 2006.
Atir, G., Baysal, A., Karagözlü, Starter Kültür ile Üretilen Kefirin Mikrobiyolojik ve Kimyasal Bileşimi, Kefir ve Beslenmedeki Önemi Paneli, Ankara, 2006.
Borcakli, M., Şatir, Kefirin Mikrobiyolojik ve Kimyasal Bileşiminin Belirlenmesi, Altınkılıç Gıda SAN. TİC. LTD.ŞTİ Kefir Tanıtım Basin Toplantısı, İstanbul, 2006.
2005
Seylam Küşümler, A., Temperature Control and Monitoring of the Supply Chain for Fruits and vegetables, EUROFREEZ 2005, Sofia, 2005.
Löker, A., Toklu, G., Turkish Traditional Foods, EUROFIR, Lizbon, 2005.
Ertaş, E., Özer, G., Food institute Quality Assurance System, EUROFIR, Lizbon, 2005.
Yaşar, Z., 3. Taraf Private Label Denetimleri ve Karşılaşılan Sorunlar, Private Label Fuarı, İstanbul, 2005.
Pembeci, C., İşletmelerin Gıda Güvenliği Yaklaşımlarındaki Değişimler ve Gıda Güvenliği Sistemleri, Private Label, İstanbul, 2005.
Seylam Küşümler, A., Saklar, Temperature Control and Monitoring of the Supply Chain for Selected vegetables, 1. Uluslar Arasi Gıda ve Beslenme Kongresi, Istanbul, 2005.
Seylam Küşümler, A., Saklar, Extending Shelf Life of Banana Grown in Alanya Region, 1. Uluslar Arası Gıda ve Beslenme Kongresi, Istanbul, 2005.
Löker, A., Toklu, G, fortified Bread in Turkey, Clinical Study, 1. Uluslararası Gıda ve Beslenme Kongresi, Istanbul, 2005.
Toklu, G., Löker, A., Kefir:A Probiotic Dairy Beverage Composition and Nutritional Value, 1. Uluslararası Gıda ve Beslenme Kongresi, Istanbul, 2005.
Özay, G., Gender Action Plan of Quality Low input Food Project, EC Gender Network Meeting, Brüksel, 2005.
Bakan, A., Balda Kalite, Bal Sektörünün Sorunları ve Çözüm Yolları Semineri, Istanbul, 2005.
Bakan, A., HACCP Konusunda Danişmanlik Hizmetleri, GMP İyi Üretim Teknikleri, Tarim ve Gıda Ürünleri Dünya Ticaretini Yönlendiren Standartlar, Bursa, 2005.
Özay, G., Research Studies and Priorities on Food in Turkey, A Regional Contribution to Food, Agriculture and Biotechnology Conference, Budapeşte, 2005.
Seyhan, F., Hazelnut: Quality and Safety from Orchard to Table, 1st International Food and Nutrition, İstanbul, 2005.
Borcaklı, M., Hasat Dönemine Kadar Gemlik Zeytininin Bazı Özelliklerinin Belirlenmesi, Uluslararası Gıda Kongresi, İstanbul, 2005.
Löker, A., Açkurt, F., Toklu, G., Ekmeğin Vitamin ve Minerallerce Zenginleştirilmesi, Ege Üniversitesi Gıda Kongresi 2005, İzmir, 2005.
Açkurt, F., Löker, A., Toklu, G., Fortified Bread in Turkey, Clinical Study, 1. Uluslararası Gıda ve Beslenme Kongresi, İstanbul, 2005.
Ölmez, H., Gıdalarda Akrilamid Riski, TÜBITAK MRC 1st International Food and Nutrition Congress, İstanbul, 2005.
Ölmez, H., Chlorine Replacement Strategies, 1st Annual Congress of Qualitylowinputfood, Newcastle, 2005.
Löker, A., Toklu, G., Ertaş, E., Özer, H., Traditional Foods in Turkey, EURFOIR 1st Annual Meeting and Workshop, Lizbon, 2005.
Löker, A., Toklu, G., Ertaş, E., Özer, H, Quality System, EUROFIR 1st Annual Meeting and Workshop, Lizbon, 2005.
Löker, A., Ertaş, E., Toklu, G., Özer, H., Food Composition Tables –Turkey, Joint EUROFIR/CEECFOODS/FAO Meeting, 25-26th July 2005, Sofya, 2005.
Löker, A., AB TR-Access Projesi Gıda Kalitesi ve Güvenliği Tematik Konferansı-Başarı Örnekleri-Araştırma, AB 6.ÇP TR-Access Bilgi Günü "Gıda Kalitesi ve Güvenliği" Tematik Konferansı, Ankara, 2005.
Löker, A., Food Composition Turkey, 7th int. Graduate Course on Production & Use of Food Composition D, Wageningen, 2005.
Özay, G., Özer, H., Mycotoxin Problems in Nuts and Dried Fruits in the Mediterranean Basin, Red.Imp.of Mycotoxins in Trop.Agricul.With Emph.on Health & Trade in Africa, Ghana, 2005.
2004
Wetherirth, H., Biringen Löker, G. Extraction of Lutein with Different Solvents from Tagetas Species and Quantification on a Pilot Plant Processing. 1st International Congress on Functional Foods and Nutreuceuticals.Wow Topkapı Palace Hotel, Aksu/Antalya, 2004.
2003
Özay, G., Seylam Küşümler, A., Improving Quality Management in the Mp Fruits and vegetables industry in Turkey, thematic Network Workshop, Italya, 2003.
Arun, Ö. Food Safety, General Aspects, Gıda Güvenliği Semineri, Iasi, 2003.
Arun, Ö., Food Safety, General Aspects, Piedra Neamt, 2003.
Saklar, S., Consumer Requirements for Safe Foods and Role of Consumer Through the Food Chain, Gıda Güvenliği Semineri, Iasi, 2003.
Saklar, S., Consumer Requirements for Safe Foods and Role of Consumer Through the Food Chain, Gıda Güvenliği Semineri, Piedra Neamt, 2003.
Biringen Löker, G., Toklu, G. Çocukların ve Gençlerin Tüketimine Yönelik Pazarlanmakta Olan Süt Bazı Ürünlerin Etiket Bilgilerinin Değerlendirilmesi, Seyes. Ege Üniversitesi, İzmir, 2003.
Biringen Löker, G. Gıdaların Zenginleştirilmesi ve Bazı Uygulamalar. TUBITAK-MAM-GE. I. Ulusal Gıda ve Beslenme Kongresi, Istanbul, 2003.
